Ben & Jerry's NY Super Fudge Chunk Recipe

Ingredients:

1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt

Preparation:

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.

Coconut Fugde

This fudge recipe is quite similar to coconut delight which is more popular in Indian and Pakistani cuisine. The recipe is simple but it takes little more effort in the end when you need to cook it gently at that time the mixture starts to get harder and feel difficult to stir. Though it requires bit more effort but this coconut fudge has great taste.

Ingredients:

½ cup coconut milk
1 cup milk
2 cup sugar
¾ cup coconut flakes
1 cup butter
Peeled almonds for garnishing

Preparation:

1. Heat butter in a pan and cook coconut flakes for just 2-3 min on medium heat until pleasant smell starts to come. Don’t cook it enough to change its color, it should remain white or pale white in color.
2. Now boil coconut milk and milk in a sauce pan.
3. Add sugar and cook for 5-10 min more so that sugar would completely dissolve in the milk.
4. Add roasted coconut flakes in the milk mixture and continuously stir the mixture while adding so that lumps would not form. Cook the mixture on low heat until it starts bubbling and gets thick.
5. Stir the mixture in between to avoid sticking, when all the liquid absorbs in the coconut flakes increase the flame to medium high and gently cook until the mixture starts to loose the edges of pan.
6. When mixture cook enough to get the shape of ball and may not stick to the spoon then turn off the flame. Spread the coconut fudge on a rectangular pan, sprinkle almonds on top and immediately cut it into square pieces.
7. Serve the coconut fudge after cooling it to room temperature.